Avoid some common pitfalls and you can really ramp up the results you get on your raw regime. Full of information on just that is Get Fresh! magazine editor Sarah Best's article "The raw world's top 5 most dangerous myths", posted on her new website a few days ago.
Here's an excerpt:
"Heat damages the delicate macronutrients, micronutrients and enzymes in food, as well as its subtle yet all-important energy field.
It begins its demolition job on all of these – and in many cases finishes it – at a fraction of the temperature at which most food is cooked.
In addition, heat causes the formation of substances which can damage our cells when they come into contact with them – and as these substances are not naturally occurring they add to our toxic load.
These are just some of the reasons it makes sense to eat as much of our food raw as possible.
But unfortunately there are a number of dangerous myths circulating in the raw food world. Get taken in by any of these and they can really diminish the results you get on your raw or high-raw regime.
At Get Fresh! magazine and its parent company, The Fresh Network, we've been well aware of these myths for many years and we resolutely keep them out of the magazine. We're the folks people call when it all goes wrong, so we witness first-hand the consequences of bad dietary advice. We're committed to ensuring that our readers get only the very best and most effective health information, and we're grateful there are so many ethical, knowledgeable raw food experts out there to join us in delivering it.
But back to those myths that are doing the rounds... Today I want to share with you the five I consider most dangerous, and why."